Crawfish Elegante from Holly Clegg


3 tablespoons margarine
1 bunch green onions (scallions), chopped
1/2 cup chopped parsley
3 tablespoons all-purpose flour
1 (12-ounce) can evaporated skimmed milk
3 tablespoons sherry
1 pound crawfish tails rinsed and drained
Salt and pepper to taste
Dash cayenne


In small skillet, melt margarine and saute green onions and parsley. Blend in flour. Gradually add evaporated skimmed milk, stirring constantly until sauce thickens. Add sherry and crawfish tails, stirring gently. Season to taste.

Makes 6 to 8 servings